Classic Fried Chicken

By á-6382

Ingredients

• 1 3 lb. chicken, cut into 10 pieces, or 3 lbs. chicken pieces
• salt and pepper
• 1 qt. buttermilk
• 2 tsp. hot sauce
• 1 bay leaf
• 3 cloves garlic, smashed
• 3 sprigs thyme
• 3 c. all purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. sweet paprika
• 1 Tbsp. onion powder
• 3/4 tsp. cayenne pepper
• Peanut or vegetable oil, for frying
• Vegetable shortening, for frying

Details

Servings 4

Preparation

Step 1

Season the chicken generously with salt and pepper; place on baking sheet, cover loosely with plastic wrap and refrigerate 1 hour. Mix buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours. Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 tsp. salt and 1 1/2 tsp. pepper in a separate resealable bag. Fill a deep 12-in. cast iron skillet halfway with equal parts peanut oil and shortening. Heat over med heat until a deep-fry thermometer registers 350. Remove about half the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack. Carefully lower the coated chicken into the oil. The temperature will drop to 300 to 325; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tong to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. A thermometer should register 160 in the breasts and 170 in the thighs and drumsticks. Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temp.